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Categories:Viewed: 115 - Published at: 7 years ago
Ingredients
- 1 x potatoes cooked, peeled, 3/4 inch diced
- 1 each ginger fresh, 2x1x1 inch piece, peeled, coarsely chopped
- 3 each garlic cloves
- 3 tablespoons water
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon fennel seeds optional
Method
- Blend the water and spices (except the fennel seeds) into a paste.
- Heat some oil in a wok or large pan.
- When hot, put in the fennel seeds, and then the paste.
- Fry the paste for a few minutes (don't lean over the pan and inhale too deeply.)
- Add the potatoes and fry until encrusted with the paste.
- Potatoes can also be cooked in the basic hash-brown method, or boiled or steamed, or baked, or cooked with a bchamel sauce, or mashed, or whatever.
